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Whole Kernel Corn Bread

Holiday.Cook's picture
Ingredients
  Ears of corn 3 Large, husks and silks removed
  Yellow cornmeal 8 Ounce, preferably stone ground (250 Gram, 1 1/4 Cups)
  All purpose flour 4 Ounce (3/4 Cup, 125 Gram)
  Sugar 2 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Baking powder 1 Tablespoon
  Cayenne pepper 1⁄8 Teaspoon
  Eggs 2 , lightly beaten
  Milk 8 Fluid Ounce (1 Cup, 250 Milliliter)
  Unsalted butter 2 Ounce, melted (1/4 Cup, 60 Gram)
Directions

Preheat an oven to 425°F (220°C).
Position a rack in the middle of the oven.
Butter an 8-9-inch (20-23-cm) square baking pan that is 1 1/2 inches (4 cm) deep.
Fill a large saucepan three-fourths full with water and bring to a boil.
Add the corn and cook for 5 minutes.
Drain and immediately plunge into cold water to cool.
Using a sharp knife and holding each ear of corn upright on a cutting surface, cut the kernels from the cobs.
You should have 1 1/2-2 cups (9-12 oz / 280-375 g) kernels.
Set aside.
In a bowl stir together the cornmeal, flour, sugar, salt, baking powder and cayenne pepper.
Stir in the eggs and milk, then the corn kernels and butter.
Pour the batter into the prepared pan.
Bake until golden, 25-30 minutes.
Remove from the oven and let cool slightly on a rack for 2-3 minutes.
Cut into squares and serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
10

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